ECTS - Institutional Food Service II
Institutional Food Service II (NUT304) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Institutional Food Service II | NUT304 | 6. Semester | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer. |
| Course Lecturer(s) |
|
| Course Objectives | The aim is to teach students about the various methods of food preparation and cooking used in institutional food service systems (IFS), hygiene and ways to ensure food safety, HACCP, ISO 22000 food safety management system, and the differences between commercial and non-commercial establishments in IFS. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Commercial catering staff and organizations, kitchen planning, various food preparation/cooking methods, service methods, hygiene/ HACCP, ISO 22000, cost control methods. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction, aim, content and functioning of the course | Course information form |
| 2 | Productions Processes in IFS | S1(Chapter 8) |
| 3 | Food Preparation and Cooking Methods, Sauces, Soups, Side Dishes, and Vegetable Cutting Techniques in IFS I | S1(Chapter 8) |
| 4 | Food Preparation and Cooking Methods, Sauces, Soups, Side Dishes, and Vegetable Cutting Techniques in IFS II | S1(Chapter 5) |
| 5 | Novel Production Techniques, Conservation of Resources in IFS | S1(Chapter 8), S1(Chapter 12) |
| 6 | Service Methods in IFS, Commercial Establishments-Service Methods in Commercial Establishments | S1(Chapter 9) |
| 7 | Hygiene in IFS I (Basic Concepts, Food Safety, Personal Hygiene) | S1(Chapter 4) |
| 8 | Hygiene in IFS II (Food Hygiene, Kitchen and Equipment Hygiene) | S1(Chapter 4) |
| 9 | Midterm Exam | |
| 10 | HACCP in IFS I | S1(Chapter 3) |
| 11 | HACCP in IFS II | S1(Chapter 3) |
| 12 | ISO22000 Approach in IFS | Gil, L.; Ruiz, P.; Escrivá, L.; Font, G.; Manyes, L. A decade of Food Safety Management System based on ISO 22000: A GLOBAL overview Revista de Toxicología, vol. 34, núm. 2, 2017, pp. 84-93 |
| 13 | Checklists Used in IFS | S1(Chapter 3) |
| 14 | Student Presentations | |
| 15 | Student Presentations | |
| 16 | Final Exam |
Sources
| Course Book | 1. June Payne-Palacio, Monica Theis, Foodservice Management: Principles and Practices, 13th Edition; Pearson, 2015. |
|---|---|
| Other Sources | 2. Gil, L.; Ruiz, P.; Escrivá, L.; Font, G.; Manyes, L. A decade of Food Safety Management System based on ISO 22000: A GLOBAL overview Revista de Toxicología, vol. 34, núm. 2, 2017, pp. 84-93 |
| 3. Bilici, Saniye, and Murat BAŞ. Toplu Beslenme Sistemleri. Ankara: Hedef Yayıncılık, 2021. | |
| 4. Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, TC Sağlık Bakanlığı. 2020. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 10 |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 35 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | X | ||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 15 | 15 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 15 | 15 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 131 | ||